This is a great thread. Sort of a "Buffetbuster, the Legend Begins". We've got some tax preparers here who use Lady Liberty and Uncle Sam to advertise their wares. They are often visible just outside roadfood mecca Voodoo 2 Doughnuts.

About a month ago, Travelin Man flew into Pittsburgh and we went to Columbus for the weekend. Both on the way and headed home, we made stops in Wheeling, WV to eat some Roadfood.After having a big breakfast in Pittsburgh, we stopped at Coleman's Fish Market for a quick bite. Located in the very nice Centre Market, they have some impressive neon signage. They are a full service fish market and you can buy plenty of seafood to take home. But most people come here for the famous fish sandwiches. TTM and I split one fish sandwich and a six piece shrimp boat. The shrimp are quite large and are lightly battered. Though certainly not on a par with what you can get in Charleston, SC or in Florida, these are quite good. The sandwich comes uncut, on plain white bread, wrapped tightly in wax paper. Here is a side view, after we tore it in half. The fish has a solid crunch to it and it does taste fresh. But, I am used to a more pillowy soft fillet and in a much bigger portion. Still don't think it is in the same league as Wholey's back in Pittsburgh. Maybe I am just being provincial here.

Sure is strange seeing alligator soup in West Virginia.[link=http://www.roadfood.com/Restaurant/Review/496-496/colemans-fish-market]http://www.roadfood.com/R...6/colemans-fish-market[/link] Coleman's Fish Market2226 Market StreetWheeling, WV304-232-8510On Sunday, we stopped at Original DiCarlo's Pizza, located in downtown Wheeling. I knew about DiCarlo's even before it's appearance in the 500 Things To Eatbook, since they built one in Cranberry Twp, PA, five minutes from my house, about a year ago.Considering DiCarlo's goes back to the late 40s and this is supposed to be the original location, we was expecting an old building. Instead, it was quite spiffy looking. Across the street was an old DiCarlo's sign, so they must have moved. Here is the menu board.What makes this place unusual is that they bake the pizza with the sauce only. After it comes out, then they put on the provolone cheese and whatever toppings you choose. Here is what my four squares looked like.This might seem like blasphemy to pizza purists, but it works. The crust is rather thick and crunchy. The cheese is in different stages of melting. I did the notice that the cheese seems to be creamier back at the DiCarlo's near my house. BTW, that is pepperoni and mushrooms also on there and those are canned mushrooms, which is fine with me.I was curious to see what a New Yorker like TTM thought about it and he did give DiCarlo's a thumbs up. Since this is West Virginia, I also bought a very good pepperoni roll, which I took home. Larger than the typical pepperoni roll, I apparently forgot to take photos of it. Sorry! BTW, there are a dozen or so locations scattered throughout WV, OH and PA.Original DiCarlo's Pizza1205 Market StreetWheeling, WV304-233-0730[link=http://www.dicarlospizza.com/%3C/a%3E%3C/font%3E%3C/a%3E]http://www.dicarlospizza....%3E%3C/font%3E%3C/a%3E[/link]

The DiCarlos pizza looks strangely good. I can see a little bit of melting but it looks like mainly loose cheese. Are the the toppings like the pepperoni and mushrooms served hot or at room temperature? And do you know how they do white pizza? Is it just dough with olive oil before the toppings are added?

We have a mexican place (Little Tiajuana's) that charges .50 to melt the cheese on the nachos...Kinda Kooky. Now about the pepperoni rolls, is the bread a bit tough and chewy ( ) or more soft and squishy? I must try some!!

This is actually fairly common in this area. Some of my favorite and oldest pizza places in western PA do the same thing. Off the top of my head, there is Police StationPizza in Ambridge, D & G Pizza in Beaver Falls and Beto's on Banksville Road in Pittsburgh.